Morsels: March 20

Published: Wednesday, March 20, 2013 at 7:42 a.m.

Last Modified: Wednesday, March 20, 2013 at 7:42 a.m.

Paul Kovacich, winemaster at Falderal Winery, 131 3rd Ave. W., will host a free question-and-answer session on "How to Get Started Making Beer and Wine" at 6 p.m. Monday.

Kovacich will describe particular aspects of making beer and wine. From 6:30 to 7:30 p.m., the floor will be open for questions. This is a drop-by opportunity; no reservation is required.

"As we are becoming known as a supplier for those in the area who make wine and beer at home, I often get questions from folks who think they may want to start making beer or wine but aren't sure what it entails. So we're offering these sessions, where I will talk about the equipment needed, costs, how long the process can take and any other topics people may have questions about. I will demonstrate the equipment and show how it works. We'll discuss the science of fermentation. Whatever people want to know, I'll try to answer their questions," Kovacich said.

Call 828-693-7676 or email info@falderalwinery.com for more information.

Lewis has blended the old HomeGrown style and the new HomeGrown style. Lewis, who claims an "Old World French-Italian" style, is bringing a bit of cultural zing into this down-home local diner while maintaining the restaurant's commitment to affordable food from local sources.

Lewis has added items to the breakfast menu: Breakfast Redneck Pot Pie, which contains cheesy grits, scrambled eggs and local sausage gravy topped with a house-made buttermilk biscuit; and The Breakfast Bowl with toasted quinoa, local kale, tempeh saute, two eggs with a Siracha aioli and house pickled onions.

u March 29-30: Easter tea with a three-tiered tray of scones, Devonshire cream, lemon curd, tea sandwiches, desserts and a pot of Harney and Sons tea. The event is $15 per person, and reservations are required.

u March 31: Easter Sunday, serving a special ham dinner for brunch from 11 a.m.-2 p.m.

Call 828-692-4100 for more information.

TRYON

‘BBQ Pitmasters' to visit Blue Ridge BBQ Fest

The Blue Ridge BBQ & Music Festival will host the cast and crew of Destination America's popular TV show "BBQ Pitmasters" June 14-15 at Harmon Field in Tryon.

Festival founder Jim Tabb, whose daughter Lee Ann Whippen has frequently appeared on the show, was instrumental in getting "Pitmasters" to come to Tryon.

"I've wanted this for a long time," Tabb said. "The show has a great following, and it will bring even more national attention to our area."

The Blue Ridge BBQ & Music Festival will celebrate its 20th anniversary this year, and Chairman Chuck Britton said, "What a fitting way to add to the fun and excitement of this special birthday year."

<p>Falderal to host Q&A on making beer, wine</p><p>Paul Kovacich, winemaster at Falderal Winery, 131 3rd Ave. W., will host a free question-and-answer session on "How to Get Started Making Beer and Wine" at 6 p.m. Monday.</p><p>Kovacich will describe particular aspects of making beer and wine. From 6:30 to 7:30 p.m., the floor will be open for questions. This is a drop-by opportunity; no reservation is required. </p><p>"As we are becoming known as a supplier for those in the area who make wine and beer at home, I often get questions from folks who think they may want to start making beer or wine but aren't sure what it entails. So we're offering these sessions, where I will talk about the equipment needed, costs, how long the process can take and any other topics people may have questions about. I will demonstrate the equipment and show how it works. We'll discuss the science of fermentation. Whatever people want to know, I'll try to answer their questions," Kovacich said.</p><p>Call 828-693-7676 or email info@falderalwinery.com for more information.</p><p>ASHEVILLE</p><p>Lewis new chef at HomeGrown</p><p>HomeGrown Restaurant at 371 N. Merrimon Ave., Asheville, recently added Executive Chef Joseph Lewis (former owner/executive chef at Square 1 in Hendersonville) to its staff. </p><p>Lewis has blended the old HomeGrown style and the new HomeGrown style. Lewis, who claims an "Old World French-Italian" style, is bringing a bit of cultural zing into this down-home local diner while maintaining the restaurant's commitment to affordable food from local sources. </p><p>Lewis has added items to the breakfast menu: Breakfast Redneck Pot Pie, which contains cheesy grits, scrambled eggs and local sausage gravy topped with a house-made buttermilk biscuit; and The Breakfast Bowl with toasted quinoa, local kale, tempeh saute, two eggs with a Siracha aioli and house pickled onions.</p><p>Visit slowfoodrightquick.com for menu items. Call 828-318-8584 or email homegrown@slowfoodright quick.com for more information.</p><p>Blackberry Mountain events for March</p><p>Blackberry Mountain Cafe at 1908 Haywood Road, Hendersonville, is hosting these events: </p><p>u March 29-30: Easter tea with a three-tiered tray of scones, Devonshire cream, lemon curd, tea sandwiches, desserts and a pot of Harney and Sons tea. The event is $15 per person, and reservations are required.</p><p>u March 31: Easter Sunday, serving a special ham dinner for brunch from 11 a.m.-2 p.m.</p><p>Call 828-692-4100 for more information.</p><p>TRYON</p><p>'BBQ Pitmasters' to visit Blue Ridge BBQ Fest</p><p>The Blue Ridge BBQ & Music Festival will host the cast and crew of Destination America's popular TV show "BBQ Pitmasters" June 14-15 at Harmon Field in Tryon.</p><p>Festival founder Jim Tabb, whose daughter Lee Ann Whippen has frequently appeared on the show, was instrumental in getting "Pitmasters" to come to Tryon. </p><p>"I've wanted this for a long time," Tabb said. "The show has a great following, and it will bring even more national attention to our area."</p><p>The Blue Ridge BBQ & Music Festival will celebrate its 20th anniversary this year, and Chairman Chuck Britton said, "What a fitting way to add to the fun and excitement of this special birthday year." </p><p>Visit blueridgebbqfestival.com for more information.</p>